Snacks used to be something you ate between meals. For today’s consumers — especially younger ones — snacks often take the place of meals, and 94% of Americans say they snack at least once a day.
Tag: Articles
Clean label meets flavorful
When it comes to buzzwords in the food world, it’s hard to top “clean label,” “free-from,” “sustainable” and “all-natural.”
Few trends in recent years can compete with consumers’ interest in eating foods that are good for them and produced in a way consistent with their beliefs.
Unfortunately for the people who make those foods, it hasn’t always been easy to come up with clean versions of many of their go-to ingredients.
Finding the Next Big Thing in flavor
What’s the next sriracha?
Easier asked than answered. But hard as it is to predict what flavor will seize the nation’s gastronomic attention, it’s a question that must be raised — constantly — in today’s hyper-competitive foodie environment.
How are bakery manufacturers becoming more sustainable?
When it comes to food, sustainability is near the top of consumers’ wish lists. Nearly 70% of U.S. consumers want more transparency from companies about their sustainability practices. Corbion is there to meet the need, with products like its Verdad MP100, the first naturally derived mold inhibitor to equal the performance of calcium propionate without affecting flavor.
Tortillas and Flatbreads Trend Upward
With Hispanics making up a larger part of the U.S. population, and interest in ethnic foods continuing to grow, demand for tortillas and flatbreads is surging.
Tortilla, flatbread demand surges
As the U.S. continues to diversify — and as native-born Americans continue to expand their food horizons — demand for tortillas and flatbreads will continue to grow.
Bread moves to center of the plate
Premium bread is going prime time.
The evidence isn’t hard to find. In 2017 Washington State University opened its highly anticipated Bread Lab, a 12,000-square-foot facility committed to the research and development of flavorful and nutritious crop varieties, the restoration of regional grain economies and innovation in partnership with the community and industry. The lab includes wheat milling and bread baking labs and a professional kitchen.
Why do consumers purchase premium baked goods?
People buy premium baked goods for a variety of reasons. Learn more about the consumer behaviors that impact sales the most.
Corner and mega bakeries
Given the popularity of baked goods, there’s plenty of room in the retail industry for both independent shops and behemoths like Dunkin’ Donuts and Panera to thrive. Wholesale bakeries are also picking up their games, mining many of the same industry trends that retailers have capitalized on.
Extending shelf life of in-store baked goods
What factors are driving consumer demands for sweet baked goods? Discover the top trends shaping the industry and learn how Corbion can help you deliver.